Romano's Macaroni Grill

  www.macaronigrill.com
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Romano's Macaroni Grill Reviews

Updated Jul 28, 2014
Romano's Macaroni Grill – “Chef Danny at work”

Romano's Macaroni Grill – “Chef Danny at work”
All Employees Current Employees Only

2.9 88 reviews

33% Approve of the CEO

(no image)

Norman J. Abdallah

(3 ratings)

50% of employees recommend this company to a friend

Review Highlights

Pros
  • Good food and drinks, unique environment (in 4 reviews)

  • I was able to have flexible hours (in 3 reviews)


Cons
  • The general manager was always on a power trip (in 3 reviews)

  • I found it to be frustrating, because I was never really able to plan for things in advance (in 2 reviews)

More Highlights
88 Employee Reviews
Relevance Date Rating
in
    • Culture & Values
    • Work/Life Balance
    • Senior Management
    • Comp & Benefits
    • Career Opportunities
    • Approves of CEO

     

    Excellent Place to work

    Catering Director (Former Employee) Fort Myers, FL

    ProsGreat management and overall company communication. Food is excellent. Great training program. Great flexibility.

    ConsAlways changing menu, sometimes it is hard to remember all the changes. Advancement opportunities are limited, but they are present.

    Yes, I would recommend this company to a friend – I'm optimistic about the outlook for this company

    • Culture & Values
    • Work/Life Balance
    • Senior Management
    • Comp & Benefits
    • Career Opportunities
    • No Opinion of CEO

     

    great environment

    Supervisor (Former Employee) Nashville, TN

    ProsBenefits, consistent pay, Always hours available to pick up extra money

    Conshours, employ at will, so Managers seemed to always have jobs at risk.

    Advice to Senior Managementvalue employees in store level management a little higher

    Yes, I would recommend this company to a friend – I'm not optimistic about the outlook for this company

    • Culture & Values
    • Work/Life Balance
    • Senior Management
    • Comp & Benefits
    • Career Opportunities

     

    Being a server

    Server (Current Employee)

    ProsYou don't have to buss your tables. You don't have to do silverware. Minimal cleaning and side work.

    ConsAverage serving issues like customers and slow days.

    Advice to Senior ManagementNot everyone can get a doctors note for being sick. Not everyone can afford health insurance.

    Yes, I would recommend this company to a friend

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    • Culture & Values
    • Work/Life Balance
    • Senior Management
    • Comp & Benefits
    • Career Opportunities
    • Disapproves of CEO

     

    Chaotic Mess

    Server (Former Employee) Torrance, CA

    ProsPeople I worked with excluding the two faced management team. Free food. Some really nice regular customers.

    ConsManagement wanting respect; however, offering no respect in return. Servers not doing side work. Present crappy employees who are played as favorites, and can get away with anything. Dirty place. I worked there 7 moths and concrete floors never really cleaned. The food is not authentic.

    Advice to Senior ManagementGet some management. It is a corporate, chaotic gerbil wheel as far as upper management. Try getting a hold of somebody listed on the EthicsPoint bulleting they have on the office door. Joke. Seriously, a joke. Nobody listed will return your call, nobody.

    No, I would not recommend this company to a friend – I'm not optimistic about the outlook for this company

    • Culture & Values
    • Work/Life Balance
    • Senior Management
    • Comp & Benefits
    • Career Opportunities
    • No Opinion of CEO

     

    It is okay - would be better with better management

    Hostess (Current Employee)

    ProsIt could be a lot of fun - it is a very unique restaurant. Rich in Italian culture and traditions.
    Sometimes you get free bread at the end of a shift. Yummy. There is definite room for growth within the company, like becoming a trainer or something like that. They also encourage you to be versatile like being trained as a bartender or chef on the side (only if you want of course!)

    ConsI'm not a big fan of the management I have seen while working there. It was always unclear what the dress code was, as my manager often made up their own rules. Additionally the management allowed a lot of drama to occur that they never really stepped in to put an end to.

    Advice to Senior ManagementDo not be afraid to let people go when it is super slow so the trainers and your best employees can get more hours.

    No, I would not recommend this company to a friend – I'm not optimistic about the outlook for this company

    • No Opinion of CEO

     

    Awful

    Server/Trainer (Former Employee) Marietta, GA

    ProsNice coworkers, pleasant customer base. Managers were will to comp food when necessary (which was OFTEN necessary)

    ConsTerrible food quality, terrible staff, terrible management, terrible upper-level management, terrible restaurant upkeep - people would often find cockroaches frozen into their ice cubes and the surfaces were wiped down with dirty dish cloths, no sanitizer or any cleaning solution. Foods were stored at the wrong temperatures and in the wrong containers, etc.

    No, I would not recommend this company to a friend – I'm not optimistic about the outlook for this company

    • Culture & Values
    • Work/Life Balance
    • Senior Management
    • Comp & Benefits
    • Career Opportunities
    • Disapproves of CEO

     

    Terrible work environment

    Chef/Supervisor (Former Employee) Colorado Springs, CO

    ProsAdvancement opportunities, benefits for hourly employees

    ConsManagement's bonuses are tied to food and labor costs so employees are overworked. Everybody has two jobs so they're already burned out before work. The food is disgusting and not at all "crafted" as they tell you during orientation. Making kitchen work harder, the recipes all include some amount of pre-made frozen product, but still require some final preparation before service so you end up doing all the work of making good food just to assemble frozen crap. Lots of promises were made but very few came true. After five months I was still pulling steward (dishwasher) shifts despite being a culinary school graduate. The new company that acquired Romano's is clueless as well, seeing only numbers on paper, and not the people involved. Scheduling is done online, at random, inconsistently, at the last minute, and includes a high amount of double shifts, meaning either driving back and forth 20 minutes each way, or wasting a couple hours in the afternoon while not getting paid.

    Advice to Senior ManagementTreat people like people, not as dollars. Your chefs are part of the show, pay them better. The disparity between what servers with little training will make during their four-to-six hour shift versus what line cooks make for a long day of hard, sweaty work is too great. Find another way to reward management. Make some food in house, the frozen stuff is gross.

    No, I would not recommend this company to a friend – I'm not optimistic about the outlook for this company

    • Culture & Values
    • Work/Life Balance
    • Senior Management
    • Comp & Benefits
    • Career Opportunities
    • Disapproves of CEO

     

    Company gone bad real quick from 3rd Ownership dragging them in the mud

    Restaurant Manager (Former Employee) Pembroke Pines, FL

    ProsFood, 150 Crave card per month

    Consfinancial stability. Labor has been cut so much that the guest suffer. As a manager any given day I would cook,serve,bus,bar tend, and wash dishes. You notice i didn't list manage. Director Of Operations doesn't know how to communicate with his managers. Thus Manager turnover rate is very high. The average manager stays 3 months out of training.

    Advice to Senior ManagementLook at your Southeast Market its falling apart quick and DO can not plug holes fast enough. Market is in real danger of being possibility of some closures based on him.

    No, I would not recommend this company to a friend – I'm not optimistic about the outlook for this company

    • Culture & Values
    • Work/Life Balance
    • Senior Management
    • Comp & Benefits
    • Career Opportunities
    • Approves of CEO

     

    1.5 years -server

    Waitress (Current Employee) South Portland, ME

    ProsCo workers are great, and my managers are awesome.

    ConsReally would be helpful to have a full time busser.

    Advice to Senior ManagementNone.

    Yes, I would recommend this company to a friend

    • Culture & Values
    • Work/Life Balance
    • Senior Management
    • Comp & Benefits
    • Career Opportunities
    • No Opinion of CEO

     

    Decent for a server.

    Server (Former Employee) Austin, TX

    ProsQuality training on food and wine, definitely made it easier to upsell. Managers are flexible with scheduling and they work to promote from within. Made the best tips in 2007 before the corporate change and sell off from Brinker Int'l.

    ConsLocation was not the best so tips were in too much flux. The restaurant began to become more casual as far as how the servers dress but the prices continued to go up so it seemed like the clientele we were looking to bring in found us too expensive.

    Advice to Senior ManagementThe company was better for tips when we maintained a "fancy" restaurant image.

    Yes, I would recommend this company to a friend – I'm not optimistic about the outlook for this company

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